The Best of Lodge by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2015-07-24T20:30:00+00:00

3 tablespoons salted butter

2 tablespoons extra-virgin olive oil

2 large onions, thinly sliced

4 russet potatoes, peeled and thinly sliced

2 hot sausage links, casings removed

½ (8-ounce) jar roasted red peppers, drained

¼ cup grated Parmigiano-Reggiano cheese

Sea salt and freshly ground black pepper

1. Preheat the oven to 450°F. Grease a Lodge 36-ounce cast iron oval serving dish with 1 tablespoon of the butter.

2. Melt the remaining 2 tablespoons butter with 1 tablespoon of the oil in a Lodge 10-inch cast iron skillet over medium heat. Add the onions, and cook, stirring occasionally, until golden brown, about 20 minutes. Remove from the heat.

3. Layer the potato slices evenly over the bottom and up the side of the oval server, overlapping them; reserve enough of the potato slices to cover the top. Crumble the sausage meat over the potatoes. Arrange the sautéed onions evenly over the sausage, then the roasted peppers. Arrange the remaining potatoes over the peppers, drizzle with the remaining 1 tablespoon oil, sprinkle with the cheese, and season with the salt and pepper to taste.

4. Bake until the potatoes are browned, the sausage is fully cooked, and you can easily insert a sharp knife through the center, about 25 minutes.

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